Delicious and Easy Egg Drop Soup recipe that tastes just like the restaurant version. Now you can make and enjoy one of your favorite Asian recipes at home with this tasty soup.
If you’ve ever had a meal at an Asian restaurant, you know they include all kinds of sides and appetizers with the main dish—egg rolls, fried rice, and some egg drop soup! With this recipe, you can now make this delicious soup at home.
Just like the restaurant!
I LOVE, LOVE, LOVE Asian food. You’ve probably noticed this if you’ve been to the site before, since we’ve posted so many Asian-inspired recipes on the site.
One recipe we have yet to post (and which happens to be one of my favorites) is Egg Drop Soup. I admit it sounds a little weird, but oh boy is it delicious!
I admit, I was hesitant to try this decades ago when my mom ordered it at a Chinese restaurant. It was so good, though, that it’s been a favorite ever sense.
We decided to make it at one of our recipe shoots and all agreed that it was SO simple and tasted just like what you could find when you’re eating out.
How to Make Egg Drop Soup
Like I said, this recipe is so simple and can easily be made at home. Once you have your ingredients gathered, all you have to do is follow these simple steps to make this homemade egg drop soup:
BOIL. Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
SLURRY. Stir together the reserved broth and cornstarch in a small bowl and mix until smooth – set aside.
EGGS. In another small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
STIR. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
TOPPINGS AND TIPs
How to thicken egg drop soup? If you prefer a thicker texture try adding starch to the soup. In a separate bowl mix together 1-2 tbsp cornstarch or potato starch with ½ c water until smooth. Slowly stir the paste into the chicken stock BEFORE adding the eggs. Continue following the recipe directions.
TOPPINGS. We ended up adding some fried wonton strips which makes the soup even better. To do that, just find wonton wrappers or egg roll wrappers, cut them in strips and fry them in vegetable oil until golden brown.
If you haven’t ever had them before with your egg drop soup, I highly recommend you add them – they’re so good!
STORING. You can store leftover soup in the fridge for 2-3 days. Reheat in the microwave or on the stovetop. Freezing is not recommended as the eggs can become rubbery and if a thickening agent is used, then it may become gummy.
We love finding great copycat restaurant recipes to make at home. And we are so excited to add this to our dinner menu when we are doing Asian food. We hope you like it as much as we did. 🙂
For more Asian recipes, check out:
Egg Drop Soup Recipe
- 4 cups chicken broth
- 1/8 tsp ground ginger
- 2 tbsp chives
- 1/2 tsp salt
- 1 1/2 tbsp cornstarch
- 2 eggs
- 1 yolk
- wonton wrappers cut and fried
- Set aside ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
- Stir together the reserved broth and cornstarch in a small bowl and mix until smooth – set aside.
- In another small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture (egg should cook immediately). Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
- Top with fried wonton strips and serve warm. ENJOY!
Recipe from Allrecipes.com.